The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
🌅 Recipe Of The Day! 🌇
🖨 🖨
Scampi - No.2
Scampi - No.2
{Serving suggestion only*}
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Experience restaurant-quality Scampi with a gourmet upgrade featuring Uncle Dave's innovative marsala sauce variation. Tender shrimp are prepared with a classic base of butter, garlic, and fresh herbs, then elevated with a rich, velvety sauce that extracts maximum flavor from every ingredient—even the shells. The careful cooking recommendations ensure perfectly cooked, succulent shrimp every time. Impressive enough for special occasions yet accessible enough for ambitious home cooks looking to elevate their seafood repertoire.
No Jump Zone
Ingredients
2 lbs. fresh large shrimp in their shells
8 T. butter
1/2 c. olive oil
1 T. lemon juice
1/4 c. finely chopped shallots or scallions
1 T. finely chopped garlic
1 t. salt
freshly ground black pepper

(continued in the next column ↗️)

4 T. finely chopped fresh parsley, preferably the flat leaf Italian style
lemon quarters
Dave's Revision (for the marsala  sauce)
1/2 cup marsala
1/4 cup heavy cream
1/2 Tbsp. flour
1 Tbsp. butter
Directions
Original Version
  • Shell the shrimp, but be careful not to remove the last small segments of shell or the tail.
  • With a small sharp knife, slit each shrimp down the back and lift out the black or white intestinal vein.
  • Wash the shrimp quickly under cold running water and pat them thoroughly dry with paper towels.
  • Preheat the broiler to its highest temperature. (See Dave's Other Revision below.)
  • In a shallow flameproof baking dish or pan just large enough to hold the shrimp in one layer, melt the butter over low heat, and be careful not to let it brown.
  • Stir in the 1/2 cup of olive oil, lemon juice, shallots, garlic, salt and a few grindings of pepper.
  • Add the shrimp and turn them in the butter and oil until they glisten on all sides.
  • Broil them 3 or 4 inches from the heat for 5 minutes, then turn the shrimp over and broil them for 5 to 10 minutes longer, or until they are lightly browned and firm to the touch. From Dave: This is way too long! I think I did like 3 minutes on one side and maybe 2 on the other. 
  • Be careful not to overcook them.
  • With tongs, transfer the shrimp to a heated serving platter, pour the sauce from the pan over them, sprinkle with chopped parsley.
  • Garnish with lemon quarters, and serve.
Dave's Revision (mostly about the marsala sauce)
  1. Remove all the shells, including the tails. Save them!
  2. Follow everything else as shown here, but before you put the shrimp under the broiler, make the marsala sauce.
  3. To make the sauce, take shells and throw them in a small sauce pan with the marsala and the Tbsp of butter. I also tossed in a little of the oil, shallot, garlic mixture from the shrimp. Cook it about five minutes or so, or longer, to extract the flavor from the shells.
  4. Strain the mixture and return it to the pan on low.
  5. While you are broiling the shrimp, make a roux of the flour and a little bit of the liquid from the sauce mixture, and then add this back to the sauce, along with the heavy cream.
  6. When the shrimp are ready, do what they say above, only add whatever is left in the shrimp dish to your marsala sauce, and pour that over the shrimp.
  7. Garnish as stated above.
Dave's Other Revision (mostly about cooking the shrimp)
  • In retrospect, after making this for the first time, I do not see the point of using the broiler.
  • I feel like you can accomplish the same thing, with much more control, in a skillet on the stovetop.
  • And if you do that, only do the shrimp for a couple of minutes on each side. 
  • Remember that shrimp a touch on the undercooked side, as long as they got heated through-and-through, is a heck of a lot better than overcooked, rubbery shrimp.
Servings\Yield
Serves 6 - 8 people
Nutrition Facts
Nutrition Per Serving (based on 6 servings) - Calories: 340; Total Fat: 27g (Saturated Fat: 10g); Cholesterol: 195mg; Sodium: 510mg; Total Carbohydrates: 5g (Dietary Fiber: 0g, Sugars: 1g); Protein: 22g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
See some of Uncle Dave's revision ideas in the Ingredients and Directions.
🧑‍🍳 The Cook:  Anonymous 🔑 Keywords: seafood, shrimp, marsala
🗂️ Categories: 🐟 Fish & Seafood, 😎 Uncle Dave's
📚 Collections: Cooking with Carl, Hugh & Your Friends, Uncle Dave's Cookbook, The TFR Cookbook
Scampi - No.2 was added on February 11, 2007 and last updated on April 23, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
Weekly Favorite!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
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When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

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Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

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